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Greek Garlic-Lemon Potatoes

Greek Garlic-Lemon Potatoes

  • Prep

    25 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 55 m
aprilcdavenport

aprilcdavenport

My mother made a version of these when I was growing up. Just the smell alone of these garlicky lemon potatoes is comforting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
  3. Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.
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Reviews

emandme
29

emandme

6/10/2009

Did not make exactly as directed: subbed chicken stock for water. Why not add a little more flavour, unless going vegetarian? subbed olive oil for vegetable oil. increased oregano slightly. Let's just say that I eyeballed my measurements :). Amazing recipe: and I've passed it on to my friends. Tangy, fresh flavour. Kept me coming back for more! This is a keeper. Thank you for submitting this. ***edited to add: If you use a stock that isn't homemade, don't use the amount of salt noted in the recipe; it will be overly salty.

Susie
17

Susie

4/9/2009

This dish is so flavorful! And the garlic and lemon compliment each other perfectly without over powering one another. I did use only olive oil instead of vegetable oil & olive oil but other than that I didn't change a thing. I stirred every 30 minutes and added a half cup of additional water twice in the first hour. The potatoes browned perfectly. This one is a keeper, thanks for sharing it.

cookbythesea
14

cookbythesea

2/9/2009

What a quick, simple and wonderful recipe. No leftovers that night. I kept the skins on poataoes for that extra texture.

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